This is the ultimate cozy, spoon-and-fork comfort dish: a deeply savory lamb filling built on sautéed onion, carrot, and garlic, simmered with tomato paste, fresh thyme, and rosemary until rich and glossy, then finished with sweet green peas. It all gets tucked under a thick blanket of buttery mashed russet potatoes, dragged into ridges that turn golden and crisp under the broiler-hot oven. Every component browns beautifully in one skillet before baking, so you get that classic bubbling-edges, crackly-topped finish without a mountain of dishes. The lamb itself does the heavy lifting on flavor, so the gravy stays hearty and satisfying bite after bite. It's a solid pick for a gluten free dinner rotation, delivering all the nostalgic, stick-to-your-ribs appeal of the original without any guesswork on your end. Let it rest those five minutes before serving so the layers set and every scoop holds its shape.
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Preheat the oven to 400°F (200°C). Place the potato chunks in a large pot, cover with cold salted water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 15 minutes. Drain well.
Return the drained potatoes to the pot and mash with the butter until no large lumps remain. Stir in the warmed milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy. Set aside.
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